Use of optical and spectroscopic technologies to analyse food protein functionality through chemical and structural features: a new Approach to food formulation

The growing population has increased the demand for food, promoting the discovery of new protein-rich food solutions and the introduction of alternative protein sources into the human diet. This development pushes the industry to better understand food systems so that the substitution of ingredients can be done successfully. Fair prediction of protein functionality from protein chemical and structural data represents a relevant strategy to support food formulation. This work explores the links between protein parameters and their functionality in food systems. Firstly, the different techno-functional roles that proteins exert in food systems are discussed and linked to protein features. Then, analysis methods for the detection of these properties are suggested and discussed in more detail. The focus is on optical and spectroscopic methods because of their potential use by the food industry with minimal sample preparation and the possibility of non-contact probing. Finally, an application note including the discussion of protein functionality prediction in the process of formulating meat analogues using alternative sources of proteins is given. The elucidation of the relations between protein features and functionality with the support of innovative optical sensing enables the introduction of alternative protein ingredients into food formulation. This approach supports the protein transition and the development of new, more sustainable, protein-rich foods.

Mots clés

• Techno-functional properties
• Protein transition
• Raman
• Light scattering
• Infrared
• Meat analogues